KOREAN BEEF STIR-FRY

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1450kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

600g rump steak, sliced 1 tbsp chilli sauce 1 tbsp finely chopped fresh gin­ger 1 tbsp light brown sugar 250g kim­chi 2 tbsp peanut oil ½ wom­bok, shred­ded 300g sugar snap peas, trimmed 200g pak choy, halved 1 fresh long red chilli, sliced crushed roasted peanuts, lime wedges, to serve

1 In a large bowl, com­bine beef, chilli sauce, gin­ger and sugar. Strain kim­chi re­serv­ing liq­uid. Stir this liq­uid through the beef, mix­ing well. Set aside un­til needed.

2 In a wok, heat 1 tbsp oil on high. Strain ex­cess liq­uid from beef and dis­card. Stir-fry beef 2-3 mins un­til well browned. Re­move from wok, set aside in a large bowl.

3 In same wok, heat re­main­ing oil on high. Stir-fry wom­bok and snap peas 1-2 mins un­til just ten­der, trans­fer to plate with beef.

4 Stir-fry kim­chi and pak choy 2-3 mins un­til pak choy is just ten­der.

5 Re­turn beef and veg­eta­bles to wok and toss to com­bine. Serve with sliced chilli, crushed peanuts and lime wedges.

Kim­chi is spicy pick­led cab­bage. It is avail­able in jars from su­per­mar­kets.

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